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The Ginsan steel offers the sharpness and fine grain structure associated with carbon steel while providing stainless corrosion resistance
Fig: Handled Atoma diamond plate used by Dobashi-san of Maruoyama
traditional hangiri is usually heavy and has hygienic issue due to the wood material used
The Masutani VG1 Tsuchime Nakiri 165mm is a double-bevel Japanese vegetable knife with stainless-clad VG1 steel and an octagonal Black Chacate handle
Hatsukokoro FAXR2 Migaki K-tip Sujihiki 240mm Mid Weight The Ginsan steel offers theThe Hatsukokoro FAXR2 Migaki K tip Sujihiki 240mm is a stainless clad slicer best fit for professional chefs and enthusiasts requiring a long blade for protein work. Crafted in Toyama as part of the FAXR2 Migaki series, this knife features a polished sanmai finish and measures 230mm at the edge with a heel height of 34mm. The double bevel geometry suits general slicing tasks, while the K tip profile facilitates precise carving and portioning of large
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